The August 29-31, 2017 Hazard Analysis and Risk-based Preventive Controls for Human Food course (aka Preventive Controls for Human Food) that is required of food facilities that register with the US FDA. This course teaches you how to develop and implement a food safety plan and meets the training requirements under the Food Safety Modernization Act (FSMA).
HACCP, ServSafe, Food Handlers Certification, Foodservice Managers Certification, Food Safety Certification, and similar courses are not substitutes for the Preventive Controls for Human Food course, even if the title of the course looks similar.
You may access course details on my website,
http://www.FoodSafetyHawaii.org, under Upcoming Events.
Payment is not online and may be completed by emailing firstname.lastname@example.org. The brochure is attached and it includes a registration form.
Please do not wait to register until the August 14, 2017 deadline because class registration is set at a maximum for optimum participation.
When you send staff members to any training course, I recommend that you include what you’d expect of your staff members upon completion of the course. Here are some examples:
• That you expect them (1) to develop a simple SOP of a program that you currently do not have, (2) to conduct the hazard analysis of the process of one of your products, (3) to identify preventive controls, or (4) to develop a complete food safety plan. Please be aware that there are those who did not attend a HACCP course before taking the Preventive Controls course, and were able to develop a food safety plan.
• That you expect them, at the very least, to prepare your company’s training on “The Principles of Food Hygiene and Food Safety”